Monday, January 7, 2013

Roast Pork Loin Crusted with Maple and Mustard

Roast Pork Loin Crusted with Maple and Mustard
3 pounds boneless pork loin
4 tablespoons Dijon mustard
5 tablespoons maple syrup
2 tablespoons fresh sage (minced)
2 tablespoons Panko bread crumbs
Salt and pepper as needed

Apple Dried Fruit Chutney
3 tart, fresh apples (chopped)
2 tablespoons dried apricots (chopped)
2 tablespoons Craisins or dried cherries
2 tablespoons dried figs (chopped)
1 tablespoon butter
1/4 cup red onions (diced)
1 tablespoon orange zest
2 tablespoons walnuts (chopped)
3 tablespoons honey
2 tablespoons brown sugar
4 tablespoons cider vinegar
2 teaspoons ginger
1 tablespoon cinnamon
1/4 teaspoon cloves
1/4 teaspoon allspice
2 teaspoons kosher salt

1. Pan sear pork loin in pan on medium-high heat, browning all sides of the pork loin.
2. Mix maple syrup, mustard, sage, and Panko bread crumbs together mixing until incorporated. Crust the top of the pork loin fat-side up with the mustard honey crust.
3. Place pork loin into a 300 degree oven and cook until the internal temperature of the roast is 145 degrees. Remove from oven and allow to rest for 30 minutes at room temperature before cutting.
4. For the chutney, add the butter into a sauce pan with red onions and cook on medium high heat until the onions start to caramelize. Add diced apples, dried fruits, spices, honey, and vinegar and bring to a simmer. Allow to simmer for about 20 minutes or until the sauce has started to thicken.

Notes: I really liked the flavor of the pork, but found the chutney to be too strong for my tastes.  A small amount of chutney went a long way. Makes 8 servings.

Source: BYU Magazine

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